Baked vegan camembert

Name: Baked vegan camembert
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 75 g cashews; 200 ml water; 1 tsp salt; 1 clove garlic (large); 1 tbsp nutritional yeast flakes; 1 tsp apple cide vinegar; 2 tbsp tapioca flour/starch; 1 sprig rosemary; 2 cloves garlic; ½ tbsp olive oil; freshly-ground black pepper

The recipe for vegan baked Camembert will make every cheese-lover's heart beat faster. This version of vegan oven cheese works without animal products and makes the Camembert wonderfully creamy.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the camembert

75 g

cashews
200 ml

water
1 tsp

salt
1 clove

garlic large
1 tbsp

nutritional yeast flakes
1 tsp

apple cide vinegar
2 tbsp

tapioca flour/starch

For baking

1 sprig

rosemary
2 cloves

garlic
½ tbsp

olive oil
freshly-ground black pepper

Instructions

Preheat the oven to 180°C and cover the inside of a small baking dish with baking paper. Put all the camembert ingredients into a blender jug and mix at high speed until the watery mixture is completely smooth.
Pour the mixture into a pan and cook over low-medium heat, stirring constantly. When it starts to thicken, it’s normal that it will look quite lumpy at first! Keep stirring until the mixture is thick and gooey in texture, like melted cheese, but still runny enough to pour. Add more salt to taste if necessary.
Pour the cheese mixture into the small dish. Slice the remaining garlic cloves into little strands and gently press them into the surface of the cheese. Top with olive oil, black pepper, and some sprigs of rosemary..
Bake the cheese in the oven for approximately 20 minutes, checking after 15 minutes. It will puff up slightly during baking and is done when it has a light-golden outer skin with a warm, gooey middle. Best devoured immediately.

Notes

Any leftover cheese can be stored in the fridge and reheated in the oven. If heated twice, however, the consistency will turn out a bit firmer.

If you have a powerful blender, you don’t need to soak the cashews. However, the result will be a little less creamy.

The cheese mixture can be prepared in advance, stored in the fridge and baked later. In this case, the baking time increases by 5-10 minutes, as the mixture needs to warm up first.

This recipe was kindly provided to ProVeg by kindstateofmind.com.